Cuisine & Culture

This intensive six-week program is for the discerning amateur with a passion for food. The Cuisine & Culture program is much than an introduction to gastronomy. You will receive expert teaching that combines demonstrations with hand-on practice.
Using only quality products, you will be given a grounding in the fundamentals of French cuisine (cutting, cooking, combinations of products and flavors, dish presentation, balanced recipes, etc.), providing platform for you to move on to more advanced techniques if you wish. A series of cultural outings and meetings with leading professionals in the region - a key part of the program - provides participants with an excellent opportunity to discover the riches of our gastronomic heritage.

“I never felt lost here. The passion and patience of the chefs who train us and the generosity of the people who welcome and accompany us meant that we never felt alone, in fact, we were surrounded to foster our learning in optimal conditions.”
Zeina, Beyrouth, Lebanon

Four sessions:

Classes in English: from May 7 to June 15, 2012

Classes in French:

• from January 9 to February 17, 2012 FULLY BOOKED
• from June 18 to July 27, 2012
• from September 3 to October 12, 2012

Download the brochure 2012	Download The application file

 

For your comfort, as well as that your family and friends, the Institut paul Bocuse proposes convenient "apartment hotels" accommodation.

Contacts
Fabienne Novelli
+  33 (0)4 72 18 02 35